Fall on a plate! Excellent for breakfast, lunch or dinner, and it’s good either hot, room temp or cold. I like to serve with chopped fresh apple.
Recipe
(1) 9-inch deep dish frozen pie crust
half of a butternut squash, peeled, seeded, cut into 1/2-inch pieces
1-1/2 T. olive oil, divided
1/2 T. butter
3/4 tsp. salt, divided
freshly ground black pepper
1 leek (white and light green parts only), chopped
2 garlic cloves, minced
3 eggs
1 c. half and half
4 slices prosciutto, chopped
1/2 c. Pecorino-Romano cheese, finely grated
1 c. gruyere cheese, grated
2 T. chopped fresh sage
Preheat oven to 400-degrees. Place squash on a nonstick or greased sheet pan and drizzle with 1 T. olive oil, 1/4 tsp. salt, and freshly ground black pepper. Bake for 30 minutes.
For the frozen pie crust, remove from freezer and thaw at room temperature for 10 minutes. Prick bottom all over with a fork, set on a sheet pan and bake at 400-degrees for 13 minutes. Once removed from oven, turn the heat down to 325-degrees while you prepare the rest of the filling.
Heat remaining 1/2 T. olive oil and 1/2 T. butter over medium heat in a medium skillet and sauté chopped leeks for 5 minutes until tender. Add 1/4 tsp. salt and the garlic and sauté an additional minute. Remove from heat.
In a medium bowl, whisk the eggs, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper, pecorino-romano cheese, and half and half until well mixed.
To assemble, spread half the gruyere cheese on the bottom of the pie crust, followed by the roasted butternut squash, leeks, prosciutto, and chopped sage. Top with the other half of the grated gruyere cheese. Pour the egg mixture over the filling ingredients.
Bake for 45 minutes. Remove from oven and set pie plate on a rack to cool 10 minutes before serving. Cover remainder in foil and refrigerate.